Asparagus Stir Fry

This recipe is originally from the Madhur Jaffrey World Vegetarian cook book. Last night, I decided to add a few of the things I like-- egg noodles, shiitake mushroom and cashew. This is a lovely noddle dish which is a meal on its own. If you don't put the egg noodles, you can serve it with rice and a bean curd dish, spring rolls or steamed veggies.

You need:
100 grams egg noodles (I used medium size)
2 tbsp vegetable oil (I used groundnut oil)
2 thin slices of fresh ginger, peeled and mashed
5 cloves of garlic, peeled and lightly mashed ( I always put more garlic but that's just me!)
1 dried chilli, coarsely crumbled (or you can use chilli flakes)
900 g (2 lbs) fresh asparagus, peeled and cut into thirds
8 pcs of dried shiitake mushroom (if you have fresh ones, better!)
4 tbsp vegetable stock/water
1 tbsp soy sauce
1/4 tsp salt
1/4 tsp caster sugar
1 tsp toasted sesame oil

To cook:
(On asparagus, MJ recommends peeling it using a regular peeler then soaking it in cold water before cooking)

Cook egg noodles according to instructions in the packet.
Boil water to soak dried mushroom in for 5 minutes. Thinly slice the reconstitued mushrooms.
Put the vegetable oul in a large wok or frying pan and put in high heat.
When hot, put ginger and garlic. Give a it a quick stir, then add the chilli.
Stir once and then quickly add asparagus.
Stir fry asparagus until it turns deep green and coated with oil.
Add stock, soy sauce, salt, and sugar.
Stir and bring to the boil, then cover, turn the heat down and cook for 3-4 mins until the asparagus is tender.
Uncover, put the noodles and cashew in, stir and then add the sesame oil. Stir once then serve!

Should make 2-4 people happy : )